Have you ever heard the saying that “Love isn’t easy. Especially the really good kind.”? Thank you Nicole Williams, but I respectfully disagree!
This quinoa salad is probably the most delicious and healthful salad that I have ever made. Let me tell you, that I fell for it–hard and fast! Even my hubby fell in love with this one, nearly licking every last grain of quinoa from his bowl!
Why is it so good, you ask? I guess it is the crazy good mix of ingredients with color, flavor, and interesting texture. Not sold yet? Keep reading for more reasons to enjoy this big salad. This one dish can be the salad AND main course for your next meal–all in one (big) bowl, for easy kitchen prep and cleanup! The protein and fiber from the beans and quinoa are super filling, so you will leave the table completely satisfied! Plus, the ridiculous number of micronutrients it provides will help fuel your body to fight disease and clear out unwanted toxins! Again, all in one big, satisfying bowl!
Can you feel your heart soften? Not yet? Well then, I guess you will just have to make it yourself and see how easy it is to fall in love with this gorgeous grain salad.
Isn’t this salad gorgeous?
Quinoa bean salad
Servings: 2-4, depending if served as a main course or a side
- 1 cup quinoa (uncooked)
- 1 3/4 c water
- generous dash of salt and pepper, to taste
- 2 t dried basil, or more to taste
- chipotle pepper flakes
- 1 T (or more) dehydrated onion
- 1/2 c chopped black olives, chopped or sliced
- 3 c grape or cherry tomatoes, cut in half
- 1 can drained and rinsed great northern white beans
- 1 can drained and rinsed black beans
- 1 small red onion, diced
- 2-3 T basalmic vinegar
- 1 T olive oil (I used tuscan flavored oil)
- 2 T lemon juice
- 1-2 t lemon zest
- 3 cloves of garlic, finely chopped or crushed
- freshly ground pepper
Bring the first 6 ingredients, plus 1/2 t lemon zest to a boil in a medium-sized pot. Reduce the heat and simmer for 15-20 minutes, until the quinoa is al dente. Remove from heat to cool to room temperature.
In a big bowl, mix the tomatoes, black olives, red onion, beans, lemon zest, basalmic, olive oil, garlic, lemon juice, salt, pepper, and hot pepper. Be sure to taste the mix and adjust the seasoning as needed. When the quinoa has cooled to room temperature, add it to the veggie/bean mix.
Place a bed of arugula and spinach on your plate and top with a genergous portion of the quinoa/veggie mix. Serve immediately or it may be refrigerated and served cold. No garnish is necessary, but a generous sprinkle of lemon zest and/or freshly ground pepper is nice! Bon Appetit!